Easy Carrot Cake Recipe

Name: Easy Carrot Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 cups of all-purpose flour; 2 cups of sugar; 1 teaspoon of salt; 1 tablespoon of baking soda; 1 tablespoon of cinnamon; 1 1/2 cups of canola oil; 4 large eggs, lightly beaten; 1 tablespoon of vanilla extract; 1 1/2 cups of walnuts, chopped; 1 1/2 cups sweetened, shredded coconut; 2 cups finely grated carrots; 1 cup of crushed pineapple, drained; 12 oz of cream cheese, softened at room temperature; 9 tablespoons of unsalted butter, room temperature; 3 3/4 cups of powdered sugar; 1 1/2 teaspoons vanilla extract; 2 tablespoons of lemon juice; Extra whole or chopped walnuts, for topping and sides

6 steps

Prep:10minCook:45min

Carrot cake is one of those desserts that are perfect to make for spring especially for Easter. I made this cake this past Easter and it was such a hit at our Easter dinner. I like my carrot cake to have coconut and pineapple in it because it helps moisten the cake and gives it such amazing texture. I used walnuts in my cake but you can use pecans as well. I have made it both ways and they are both equally delicious.

Updated at: Thu, 17 Aug 2023 00:14:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

105

High

Nutrition per serving

Calories1604.9 kcal (80%)

Total Fat103.5 g (148%)

Carbs162.8 g (63%)

Sugars115.1 g (128%)

Protein16.7 g (33%)

Sodium793.7 mg (40%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 cupsall-purpose flour

2 cupssugar

1 teaspoonsalt

1 tablespoonbaking soda

1 tablespooncinnamon

1 ½ cupscanola oil

4eggs

large, lightly beaten

1 tablespoonvanilla extract

2 cupscarrots

1 cupcrushed pineapple

drained

For the icing

12 ozcream cheese

softened at room temperature

9 tablespoonsunsalted butter

room temperature

3 ¾ cupspowdered sugar

1 ½ teaspoonsvanilla extract

2 tablespoonslemon juice

whole walnuts

or chopped, for topping and sides

Instructions

Step 1

1. Preheat oven to 350°F. Butter and flour two 9-inch cake pans.

Step 2

2. Sift flour, salt, cinnamon, and baking soda into a bowl. Add sugar and whisk well. Add oil, eggs and vanilla and blend well with a hand or standing mixer.

Step 3

3. Fold in chopped walnuts, coconut, carrots and pineapple. Stir until well combined.

Step 4

4. Pour batter into pans. Set on the middle rack of oven and bake at 350°F for 45-50 minutes until edges have pulled away from sides and a toothpick inserted into the center of the cake comes out clean. Cool completely on a wire cooling rack.

For the icing

Step 5

In a standing mixer with a paddle attachment or using hand mixer, beat together the cream cheese and butter. Slowly sift in the powdered sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

Step 6

Once the cake has cooled, remove from the pans and frost. Add chopped walnuts to the side and arrange walnut halves in the shape of a cross if celebrating Easter.

View on Spilling the Sweet Tea

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